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Pork Roast with Plum Sauce Recipe

Pork Roast with Plum Sauce Recipe

This juicy roast lends itself to variation, as apricot preserves would also work well. The flavors blend together perfectly to create a subtle hint of Asian flair. — Jeannie Klugh, Lancaster, Pennsylvania
TOTAL TIME: Prep: 20 min. Cook: 5 hours + standing YIELD:10 servings

Ingredients

  • 1 boneless whole pork loin roast (4 pounds)
  • 2 tablespoons canola oil
  • 1 cup sherry
  • 2 tablespoons dried thyme
  • 2 tablespoons soy sauce
  • 4 garlic cloves, minced
  • 1 tablespoon ground mustard
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup plum jam
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Directions

  • 1. Cut roast in half. In a large skillet, brown roast in oil on all sides; drain. Transfer to a 4-qt. slow cooker.
  • 2. In a small bowl, combine the sherry, thyme, soy sauce, garlic, mustard, ginger, garlic salt, salt and pepper; pour over pork. Cover and cook on low for 5-6 hours or until a meat is tender. Remove meat to a serving platter; keep warm. Let stand for 10-15 minutes before slicing.
  • 3. Skim fat from cooking juices; transfer to a small saucepan. Add jam. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with gravy. Yield: 10 servings.

Nutritional Facts

1 each: 324 calories, 11g fat (3g saturated fat), 90mg cholesterol, 538mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 5 lean meat, 1 starch, 1/2 fat.

Reviews for Pork Roast with Plum Sauce

Sort By :
MY REVIEW
WhitneyR User ID: 5277252 189404
Reviewed Mar. 12, 2012

"I love this "planned overs" idea! Use the leftover meat from this recipe to make a pork stir fry the next night! Saves time and money, always a good thing!"

MY REVIEW
Sugarbearchef User ID: 4480824 121060
Reviewed Apr. 25, 2011

"The taste of this reminded me of Christmas, is must have been all the thyme, which I liked. I used her suggestion of apricot preserves and I used fresh ginger. What a knock-out wonderful flavor! And tender."

MY REVIEW
RLSM User ID: 5781736 130745
Reviewed Feb. 7, 2011

"My husband does not care for fruit and meat combos, so I simply didn't make the sauce. Next time I will make it with much less thyme...the amount the recipe called for was overpowering. Otherwise we thought it was pretty good."

MY REVIEW
bruce62 User ID: 5526109 107802
Reviewed Jan. 5, 2011

"i wondered about all the thyme in this recipe and i was right, yuck! do you guys test these things?"

MY REVIEW
melissacurls User ID: 1365012 192735
Reviewed Nov. 30, 2010

"i almost never make the same recipe twice, but i made sure to file this one away. we loved it."

MY REVIEW
sswimmomm User ID: 867571 113905
Reviewed Nov. 9, 2010

"Zero out of five testers at our house liked the gravy. Wouldn't make again."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.